This Preserved Lemon Pound Cake with Lemon Cream Icing is fabulous for Spring make it!
This fresh, citrus-forward cake is delicious for dessert, afternoon tea, or breakfast. Serve it with our Preserved Lemon Cream and fresh raspberries.
SHOPPING LIST:
4 large eggs
1 1/3 cups sugar
1/8 teaspoon pure vanilla extract
2 wedges Bella Cucina Preserved Lemons, diced (remove pulp and rinse lemons before dicing…pick up at Bonnes Amies kitchen)
1 ¾ cups all-purpose flour, sifted
½ teaspoon baking powder
⅛ teaspoon salt
½ cup heavy cream at room temperature, plus 2 tablespoons
5 ½ tablespoons unsalted butter, melted then cooled
1 tablespoon Extra Virgin Olive Oil
1 jar Lemon Curd (Pick up at Bonnes Amies kitchen)
1 cup powdered sugar, sifted
1 cup fresh raspberries
PREPARATION: Preheat oven to 350’
Butter a 9 by 5 inch loaf pan and dust with flour, shaking off the excess.
In a large mixing bowl, whisk eggs, sugar, salt and vanilla extract until blended. Stir in Bella Cucina Preserved Lemon until combined.
Fold in sifted flour and baking powder. Add heavy cream, stirring until incorporated. Gently fold in melted butter and olive oil.
Once combined, pour into pan and bake in center of the oven until golden brown and toothpick placed in center of cake comes out clean, about 60 minutes.
Remove from the oven and set on a wire rack to cool.
For the glaze, whisk sifted powdered sugar with 1 Tablespoon of Lemon Curd and 2 Tablespoons of heavy cream until smooth. Drizzle over cooled cake and let set before slicing.
Serve with Bella Cucina Preserved Lemon Cream and fresh raspberries.
